| Inst. for Fødevarevidenskab | |||||||||||||||
| English title | Meat Processing and Packaging | ||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Portfolio eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: An oral exam based on the written,indvidual project report, as well as the course literature. Each student writes one final project report of 15 pages. Each student will make 15 minutes presentation and thereafter the censor will examine the student for 15 minutes. Thereafter apointed students will act as opponent. Vægtning: Written project report 60 %. Oral defence: 30 %. Opposition on other student reports: 10 %. 7-trinsskala, intern censur | ||||||||||||||
| Rammer for undervisning | Some lectures will be held at Lund University. | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: C | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||
| Kursusindhold | |||||||||||||||
| The course will include lectures and laboratory exercises which will include information from the choice of raw materials for the production of processed meat products through to the packaging of the finished product. Numerous processeing techniques will be covered such as, marination and drying, Mincing, emulsifying, slicing, combination with additives, the process of heat treatment, cooling and freezing, and fermentation. Also covered will be new technologies in the production of processed meat foods. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course will combine lectures and practical laboratory training. Some lectures will be held at Lund University. | |||||||||||||||
| Målbeskrivelse | |||||||||||||||
| The main objective of this course is to provide students knowledge of both the theoretical and practical aspects of meat processing, from selecting the optimal raw materials to packaging of the finished product. After completing this course the student is expected to: Knowledge: Received knowledge in the basic biochemistry of meat as it pertains to the production of processed foods as well as an good basic understanding of the biochemical properties of meat product additives. The course will also give the students added knowledge in meat processing technologies as students will be involved in the hands on production of processed meat products. Skills: The student will receive skills in order to be able to work in a laboratory with selected experimental techniques and methods which are applied in meat processing experiments. The student will after this course be able to receive skilles how to communicate knowledge about problem areas within meat processing subject areas in writing. Competence: The student will receive competence in order to cooperate with fellow students about the carrying out and reporting of laboratory experiments, as well as be able to carry out simple experiments within other subject areas. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| The required textbook for this course is Varnam, A.H. and Sutherland, J.P. "Meat and Meat Products, Technology, chemistry and microbiology." Chapman and Hall. 1995. During the course, supplementary reading will be made available. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Anders Hans Karlsson, ahka@life.ku.dk, Institut for Fødevarevidenskab/Kødvidenskab, Tlf: 35333289 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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